Introduction

These Homemade Lemon Curd Thumbprint Cookies combine a tender, buttery cookie base with a bright, tangy lemon curd filling. They offer a perfect balance of sweet and tart, making them a delightful treat for any occasion.

A white round plate holds five thumbprint cookies arranged in a slightly overlapping group, each cookie showing a cracked, rough texture with pale beige dough and a glossy bright yellow jelly center. The cookies have a soft crumbly look and are nestled on a white marbled surface. A jar filled with the same yellow jelly sits nearby, adding a bright splash of color. A green cloth napkin peeks from underneath the plate, adding a soft contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Pinch of salt
1/4 cup sugar (granulated)
1/4 lb unsalted butter, softened to room temperature
1 egg
1/4 tsp almond extract
1/4 cup sugar for coating
1.75 cups all-purpose flour
About 1/3 cup lemon curd (store-bought or homemade)

Instructions

Step 1: In a medium bowl, beat the softened butter and 1/4 cup sugar together using an electric mixer or wooden spoon for 2-3 minutes until light, fluffy, and pale. Stop occasionally to scrape down the bowl for even mixing.
Step 2: Add the egg, pinch of salt, and almond extract to the creamed mixture. Beat on medium speed for 1-2 minutes until smooth and slightly lighter in color.
Step 3: Stir the flour into the wet mixture on low speed or by hand until just combined. Shape the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 4: Remove chilled dough and pinch off small pieces about the size of a marble. Roll each into a smooth ball, then roll in the 1/4 cup sugar to coat evenly. Place on a parchment-lined baking sheet.
Step 5: Press a shallow indent about 1/2 inch deep into the center of each sugared dough ball using your thumb. Spoon about 1/2 teaspoon of lemon curd into each indent. Warming the curd slightly makes this easier.
Step 6: Preheat oven to 350°F. Bake the cookies for 10-12 minutes until edges are set and lightly golden while centers look slightly underbaked.
Step 7: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The lemon curd will set as they cool, completing the tart-sweet flavor.

Tips & Variations

For extra flavor, substitute almond extract with vanilla extract or add a teaspoon of lemon zest to the dough.
Use homemade lemon curd for a fresher taste and to control sweetness.
Chilling the dough longer than 30 minutes can help the cookies keep their shape better during baking.
Roll the dough balls carefully to create uniform-sized cookies for even baking.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week; bring to room temperature before serving. These cookies freeze well—freeze unfilled dough balls for up to 1 month, or baked cookies for up to 2 months. Thaw baked cookies at room temperature and refresh in a warm oven for a few minutes if needed.

How to Serve

A close-up view shows five thumbprint cookies arranged on a white plate with a smooth surface, each cookie featuring a cracked, crumbly beige base and a bright yellow-orange dollop of jam in the center. The cookies form a slight pile, with textures highlighting their soft, crumbly dough and glossy jam. The plate rests on a folded green cloth, and behind it, there is a clear glass jar filled with the same yellow-orange jam, along with a glass bowl holding several whole yellow lemons, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different filling instead of lemon curd?

Yes, you can substitute the lemon curd with other preserves like raspberry jam, apricot jam, or even chocolate spread for a different flavor twist.

How do I prevent the lemon curd from leaking during baking?

Make sure to create a shallow but distinct indent without pressing through the bottom of the cookie. Slightly warming the lemon curd before spooning it in helps it settle better and reduces leaking.